Prounounced “San-joh-vay-say,” this Italian wine varietal is Tuscany’s #1 red wine grape. It’s the pistol of Central Italy, with the capability to produce styles ranging from red wines to still wines, sparkling wines to dessert wines, It’s the grape every grape wants to be, with at least 14 Sangiovese clones existing today.

Sangiovese is excellent as a blend, but when used as a sole varietal, it is hard and acidic. Winemakers tend to blend this varietal with Bordeaux grapes, such as Cabernet Sauvignon, and even white wine grapes, sometimes Trebbiano and Malvasia. Sangiovese’ role in Tuscany’s famous Chianti wines is similar to Cabernet Sauvignon’s key presence in Bourdeaux wines -- A typical Read more »

Prounounced “San-joh-vay-say,” this Italian wine varietal is Tuscany’s #1 red wine grape. It’s the pistol of Central Italy, with the capability to produce styles ranging from red wines to still wines, sparkling wines to dessert wines, It’s the grape every grape wants to be, with at least 14 Sangiovese clones existing today.

Sangiovese is excellent as a blend, but when used as a sole varietal, it is hard and acidic. Winemakers tend to blend this varietal with Bordeaux grapes, such as Cabernet Sauvignon, and even white wine grapes, sometimes Trebbiano and Malvasia. Sangiovese’ role in Tuscany’s famous Chianti wines is similar to Cabernet Sauvignon’s key presence in Bourdeaux wines -- A typical Chianti wine permits 90% Sangiovese in its contents, amongst less superior white and red wine grapes.

In general, Sangiovese is dependent on the grapes it works with.

High acidity. High tannin content. Thin-skinned, making it highly vulnerable to rotting. As beautifully complex as this grape is, it isn’t the easiest for winemaking. Sangiovese requires warmer, longer growing seasons in order to ripen to its full potential. Too much heat -- it’s flavors weaken. Too much cold -- it risks high acidity. Incorrect fermentation risks turning Sangiovese wine into vinegar. This varietal adapts to all different types of soils, but prospers most with high concentrations of limestone. At its best, Sangiovese produces elegant wines with powerful aromas.

Flavors are dependent upon the region the particular Sangiovese is grown in. Tuscan-Sangiovese tends to be bittersweet, with hints of cherry and violet. Californian Sangiovese will have hints of brighter, redder fruit flavors. Argentinian Sangiovese will also tend to have bitter notes of cherry.

Wines made of Sangiovese have the potential to age gracefully, the most premier vintages up to 20 years, but are best consumed early on in their lifespans.

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Mentor for Sangiovese Wines

Passionate wine enthusiast/writer/consultant.Specialist on Italy, where She has made her home and kingdom for the past decade. Travels extensively in Europe and New world,Portugal,Douro, South Africa,and in particular Bordeaux style wines, loves Dolcetto

While this was opened only 2-3 years after being bottled, if you decant and aerate it for a good hour, the tannins will soften and you'll be treated to a nice, subtle black cherry flavor. I'll definitely buy another bottle and age it.
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